Screen Shot 2012-02-14 at 5.55.33 PM.pngAccording to Food Safety News, the Pennsylvania Department of Health has added another six cases to the ongoing Campylobacter outbreak linked to raw milk from Your Family Cow dairy in Chambersburg, PA, bringing the number of confirmed infections to 71. At least 9 individuals have been hospitalized.

The current age range of those sickened is from 2 to 74 years old, with 24 of the victims (34 percent) under the age of 18.

The latest breakdown of cases by state is as follows: Pennsylvania (62 illnesses), Maryland (4), West Virginia (3), New Jersey (2).

After making improvements to equipment and passing a health inspection, the dairy was cleared to resume production early last week.

The sale of unpasteurized milk is legal in Pennsylvania. Since 2007, the state has had at least seven disease outbreaks linked to raw milk, resulting in 288 confirmed illnesses:

2007 – Salmonella (29 illnesses)

2007 – Campylobacter (7)

2008 – Campylobacter (72)

2008 – Campylobacter (68)

2009 – Campylobacter (9)

2010 – Campylobacter (22)

2012 – Campylobacter (71 thus far)

  • Mike

    Get educated on the topic other than the normal propaganda that’s in the Newspapers and what the Government tells you. There are more problems regarding pasteurized milk. Please read the following and ask yourself why is their such a war against raw/real milk considering all the other problems with other food production from big agriculture.
    The Safety of Raw Milk:
    PROTECTIVE COMPONENTS: Raw milk contains numerous components that assist in:
    Killing pathogens in the milk (lactoperoxidase, lactoferrin, leukocytes, macrophages, neutrophils, antibodies, medium chain fatty acids, lysozyme, B12 binding protein, bifidus factor, beneficial bacteria);
    Preventing pathogen absorption across the intestinal wall (polysaccharides, oligosaccharides, mucins, fibronectin, glycomacropeptides, bifidus factor, beneficial bacteria);
    Strengthening the Immune System (lymphocytes, immunoglobulins, antibodies, hormones and growth factors) (Scientific American, December 1995; British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89).
    PASTEURIZATION HARMFUL: Many of these anti-microbial and immune-enhancing components are greatly reduced in effectiveness by pasteurization, and completely destroyed by ultra-pasteurization (Scientific American, December 1995; British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89).
    DANGERS EXAGGERATED: Although raw milk, like any food, can become contaminated and cause illness, the dangers of raw milk are greatly exaggerated. In an analysis of reports on 70 outbreaks attributed to raw milk, we found many examples of reporting bias, errors and poor analysis resulting in most outbreaks having either no valid positive milk sample or no valid statistical association (ResponsetoMarlerListofStudies.pdf).
    USDA/FDA STATISTICS: Based on data in a 2003 USDA/FDA report: Compared to raw milk there are 515 times more illnesses from L-mono due to deli meats and 29 times more illness from L-mono due to pasteurized milk. On a PER-SERVING BASIS, deli meats were TEN times more likely than raw milk to cause illness (Intrepretive Summary – Listeria Monocytogenes Risk Assessment, Center for Food Safety and Applied Nutrition, Sept. 2003, page 17).
    OUTBREAKS DUE TO PASTEURIZED MILK: Due to high-volume distribution and its comparative lack of anti-microbial components, pasteurized milk when contaminated has caused numerous widespread and serious outbreaks of illness, including a 1984-5 outbreak afflicting almost 200,000 people. In 2007, three people died in Massachusetts from illness caused by contaminated pasteurized milk (Real Milk PowerPoint, slide 30).
    FORTY-YEAR-OLD SCIENCE AND ANCIENT HISTORY: Claims that raw milk is unsafe are based on 40-year-old science and century-old experiences from distillery dairy “factory farms” in rapidly urbanizing nineteenth century America.
    MODERN ADVANTAGES: Compared to 30-50 years ago, dairy farmers today can take advantage of many advancements that contribute to a dramatically safer product including pasture grazing, herd testing, effective cleaning systems, refrigeration and easier, significantly less expensive, more accessible and more sophisticated milk and herd disease testing techniques.
    UNIQUE FOOD: Raw milk is the ONLY food that has extensive built-in safety mechanisms and numerous components to create a healthy immune system.
    Health Benefits of Raw Milk:
    BENEFITS IN EARLY HUMAN STUDIES: In early studies involving humans, raw milk was shown to be superior to pasteurized in protecting against infection, diarrhea, rickets, tooth decay and TB; and children receiving had better growth than those receiving pasteurized milk (Real Milk PowerPoint, slides 54-56, 58).
    BENEFITS IN EARLY ANIMAL STUDIES: In early animal studies, animals fed raw milk had better growth, denser bones, greater integrity of internal organs, less anemia, fewer signs of anxiety and stress, and fewer signs of nutrient deficiency than animals fed pasteurized milk (Real Milk PowerPoint, slides 57, 59-64).
    ASTHMA: Three recent studies in Europe found that drinking “farm” (raw) milk protected against asthma and allergies (Lancet. 2001 Oct 6;358(9288):1129-33; J Allergy Clin Immunol. 2006 Jun;117(6):1374-8; Clinical & Experimental Allergy. 2007 May; 37(5) 627-630).
    RAW HUMAN MILK: In recent studies, infants on pasteurized human milk did not gain weight as quickly compared to those fed raw human milk (J Pediatr Gastroenterol Nutr. 1986 Mar-Apr;5(2):248-53) and premature babies given raw human milk had more rapid weight gain than those given pasteurized human milk. Problems were attributed to pasteurization’s destruction of lipase (J Pediatr Gastroenterol Nutr. 1986 Mar-Apr;5(2):242-7).
    THE MILK CURE: In the early 1900s, the Mayo Clinic administered the “Milk Cure,” which consisted in drinking 4-5 quarts of raw milk per day, obtaining favorable results for a range of illnesses including cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems and chronic fatigue; these results are not obtained using pasteurized milk.
    DANGERS OF PASTEURIZED MILK: Many studies have linked consumption of pasteurized milk with lactose intolerance, allergies, asthma, frequent ear infections, gastro-Intestinal problems, diabetes, auto-Immune disease, attention deficit disorder and constipation. During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized (and ultrapasteurized) milk (Don’t Drink Your Milk, Frank Oski, MD, 1983).
    LACTOSE INTOLERANCE: In a survey of raw milk drinkers in the state of Michigan, over 80 percent of those advised by a healthcare professional that they were lactose intolerant were able to consume raw milk without problem. (LactoseIntoleranceSurvey.doc).
    POSITIVE TESTIMONIALS: Hundreds of testimonials involving reversal of failure to thrive in infants; allergies, asthma and behavior problems in children; and digestive disorders, arthritis, osteoporosis and even cancer in adults (Testimonials, MI-RawMilkHealthTestimonials.pdf).
    Vitamin C
    Raw milk but not pasteurized can resolve scurvy. “. . . Without doubt. . . the explosive increase in infantile scurvy during the latter part of the 19th century coincided with the advent of use of heated milks. . .” (Rajakumar, Pediatrics. 2001;108(4):E76).
    Longer and denser bones on raw milk (Studies from Randleigh Farms).
    Carrier protein inactivated during pasteurization. (Gregory. J. Nutr. 1982, 1329-1338).
    Vitamin B12
    Binding protein inactivated by pasteurization.
    Vitamin B6
    Animal studies indicate B6 poorly absorbed from pasteurized milk (Studies from Randleigh Farms).
    Vitamin A
    Beta-lactoglobulin, a heat-sensitive protein in milk, increases intestinal absorption of vitamin A. Heat degrades vitamin A. Said and others (Am J Clin Nutr. 1989;49:690-694. Runge and Heger. J Agric Food Chem. 2000 Jan;48(1):47-55).
    Vitamin D
    Present in milk in protein-bound form, assimilation possibly affected by pasteurization. Hollis and others ( J Nutr. 1981;111:1240-1248).
    Lactoferrin, which contributes to iron assimilation, destroyed during pasteurization.
    Lower in pasteurized milk. Wheeler and others (J Dairy Sci. 1983;66(2):187-95).
    Lactobacilli, destroyed by pasteurization, enhance mineral absorption (MacDonald and others. 1985).

  • Jim

    You can add 2 more to those NJ stats.. Me and my 4 year old daughter contracted Campylobacter from this milk. Abdominal pains and fever for a few days. My 4 year old faired much better that me. The good news is that we now have natural immunity to this specific bacteria. I’ll take a the raw milk induced strong immune system over the paseurized milk weak immune system anyday, thank you!

  • Jim, you and your daughter were just lucky.